Gail'S Chocolate Cake
A rich, moist chocolate cake with deep cocoa flavor, perfect for chocolate lovers and suitable for celebrations or casual gatherings alike.
Ingredients
Instructions
- Mix flour, sugar, cocoa, baking soda, and salt together in a large bowl.
- Add water, oil, vanilla, and vinegar; stir until smooth.
- Do not overmix the batter.
- Pour the batter into a pan without greasing it.
- Bake at 350°F (175°C) for 30 to 35 minutes.
Tips & Substitutions
For a richer chocolate flavor, consider using Dutch-processed cocoa instead of natural cocoa. If you need a gluten-free version, substitute the flour with a gluten-free blend. Be careful not to overmix the batter, as this can make the cake dense. If you prefer a sweeter cake, increase the sugar by a half cup.
Serving Suggestions
Serve the cake plain, dusted with powdered sugar, or topped with a rich chocolate ganache. It pairs beautifully with vanilla ice cream or whipped cream for a delightful contrast. For an extra touch, consider adding fresh berries on the side. This cake is perfect for celebrations alongside other American recipes.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices wrapped in plastic wrap and aluminum foil for up to three months. To reheat, microwave individual slices for 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Gail'S Chocolate Cake contains roughly 633 calories, with 2g protein, 21g carbohydrates, and 60g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I substitute the water with coffee?
Yes, using brewed coffee instead of water can enhance the chocolate flavor of the cake. Just ensure the coffee is cooled before mixing it into the batter. This subtle change can give your cake a deeper, more robust taste.
What kind of pan should I use for baking this cake?
A standard 9x13 inch baking pan works well for this recipe. You can also use two 9-inch round cake pans if you prefer a layer cake. Just adjust the baking time accordingly, checking for doneness a few minutes earlier.
Is this cake suitable for vegans?
Yes, this recipe is naturally vegan, as it contains no animal products. The vinegar acts as an egg substitute, helping to bind the ingredients while keeping it moist. This makes it a great option for those looking for vegan recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).